Preheat oven to 360 degrees F degrees and grease donut pan.

In large bowl combine all-purpose flour, almond flour, baking powder, baking soda and cinnamon and whisk well. Add avocado oil and mix with spatula until it is absorbed.

In separate medium bowl, combine coconut sugar, soy milk and lemon juice and mix well. Combine contents of medium bowl into large bowl. It may be difficult to incorporate initially, but keep whisking in circular motion and it will gradually become smooth.

Fold in grated carrot and mix well.

Spoon batter into piping bag and pipe it into prepared donut pan.

Bake for 15 minutes or until toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to cooling rack.

Make cream cheese frosting by placing cream cheese in bowl and beat with electric hand mixer until smooth and fluffy. Gradually add maple syrup while beating. Refrigerate until ready to use.

Spread cream cheese frosting on top of donuts and garnish with grated carrot and toasted shredded coconut.